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green …

… what a beautiful color!

I do not like bananas.

I do not like them green or gold.

I do not like them hot or cold.

I do not like them with pretty brown spots.

I do not like them cut into pots.

I do not like them sliced thick or thin,

not even when placed in a bright shiny tin.

Eat a banana that looks like gourmet abstract art?

No, my dear Sam.

I’d rather eat my wheat bread with ham.

I have a friend who loves to make a gin and tonic cocktail of sorts, and he loves to eat moro, or blood, oranges.  One day I asked him why not try adding blood oranges to the recipe.  This is what he came up with.  Not rocket science he would say, but oh so very delicious with or without alcohol.

Blood Orange Cocktail

1-2 moro (blood) oranges

sparkling water

limeade (something all natural with no added sugar)

gin*

Juice the oranges, retaining a bit of the pulp.  Split the juice and pulp between 2 chilled glasses.  Add gin (or not*) to taste.  Top off the drink with sparkling water and limeade.  If you want to be completely over the top, add some sliced limes just before serving. 😉

sliced strawberries

the prickly path

As I entered the store, my intent was clear, to purchase a basil plant for a couple of bucks.  I then expected to go home and plant the basil in a bigger pot and watch it grow indoors throughout the spring.  I searched and then did find the basil … tucked way in the back of the store … a single plant that didn’t look so good.  My eyes then fell upon the tray of cacti.  The fuzzy fellow blossoming pink was a bit more than a couple of bucks, but I think that he was worth it.

A few folks have asked so here it is:  a view of the black radish next to the more commonly seen red radishes.  I picked up my first one simply as something new to photograph.  I had no idea how it would taste or how to prepare it.  When I mentioned this to a friend of Russian ancestry, she shared some of her family’s recipes.  Tastes a little bitter but the carrots and red onion add sweetness.  Very high in Vitamin C and full of other good stuff.  Just what’s needed as we await the next snowstorm. 😉

black radish salad

black radish salad

1 medium size black radish, peeled and grated

1 large carrot, peeled and grated

1/4 cup or so of finely chopped red onion

a little chopped fresh parsley

Toss all ingredients in bowl with a little olive oil, squeeze of lemon juice, black pepper and pinch of salt.  Cover and place in refrigerator to marinate for a bit.  Serve alongside saucers of sliced toasted bread that have been lightly rubbed with garlic, sliced red tomatoes and homemade aioli dressing.  Smoked salmon on the side wasn’t bad either. 😉

Pens, Paper, Postcards

Pens, Paper, Postcards

The camera is not going away, but if I have one goal in 2013, it is to do more creative writing.  Without doubt motivation has come from my involvement with Talking Writing, a nonprofit online literary magazine featuring the work of writers and visual artists.  I know firsthand the commitment and dedication of the editors in helping writers dig deep. See for yourself by checking out the Winter 2013 Issue.  And meet the editors this week at the 2013 Association of Writers and Writing Programs (AWP) Conference in Boston.

on a walk by the water

That’s what flowers often are for me, vessels holding sunlight.  And that is the title of my series of images appearing in the latest issue of Blackberry: A Magazine.  Blackberry is a new digital and print literary magazine showcasing the writing and artwork of black women.  The editor did a lovely job of integrating art with words in this issue focused on “where the light is.”  Check it out by clicking on the following image.